Vegetable Cheese Focaccia Recipes

ITALIAN VEGETABLE FOCACCIA SANDWICH

Steps:

• Heat oven to 400°F. Place bottom half of focaccia on ungreased cookie sheet.
• Sprinkle with 3/4 cup of the cheese. Spread vegetables over cheese; drizzle with dressing. Sprinkle with remaining 3/4 cup cheese. Cover with top half of focaccia.
• Bake 12 to 15 minutes or until golden brown. Cut into wedges to serve.

VEGETABLE & CHEESE FOCACCIA

Steps:

• In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Punch dough down. Roll into a 13x9-in. rectangle; transfer to a 13x9-in. baking dish coated with cooking spray. , For topping, brush dough with olive oil; sprinkle with basil. Layer with the tomatoes, onion and broccoli; sprinkle with salt, pepper and Parmesan cheese. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 350° for 20 minutes. Sprinkle with mozzarella cheese; bake 10-15 minutes longer or until golden brown and cheese is melted.

VEGGIE FOCACCIA

Steps:

• For the focaccia: Combine the water, salt, sugar and yeast in a spouted measuring cup. Whisk in 3 tablespoons olive oil.
• Combine the yeast mixture and 3 cups of the flour in the bowl of a stand mixer. Mix with a wooden spoon just until the dough comes together, then switch to the dough hook and knead on medium-high speed until smooth and stretchy, about 5 minutes. The dough should form a loose, somewhat sticky ball on the dough hook, but won't entirely clean the sides of the bowl. (If the dough doesn't form a ball at all, add tablespoons of flour, up to 1/4 cups.)
• Brush a quarter-sheet pan with 2 tablespoons oil. Add the dough, then turn to coat and press to almost fill the pan. Cover loosely with plastic wrap and let rise until doubled in size, 1 to 1 1/2 hours, depending on the temperature of your room.
• Preheat the oven to 400 degrees F.
• Uncover the dough and gently press all of the way to the edges of the pan. Brush the top of the dough with the remaining 2 tablespoons olive oil. If you'd like to make a vertical landscape, turn the pan with the short side facing you.
• For decoration: Start with a layer of seeds on the bottom. Using asparagus, long chives and scallion greens, add your tall stems first, then cover those at the bottom with shorter sprigs of herbs to make some ground cover. Add some butterflies, made with horizontal slices of baby bell peppers and chive antennae. Once you're happy with the arrangement, press down on the decorations to make sure they stick to the dough.
• Use your finger to gently dimple the dough in the space where you haven't decorated. Brush lightly with olive oil and sprinkle with flaky salt. Bake until the focaccia is risen and the top and bottom are golden brown, about 30 minutes. Let cool for 5 minutes before removing from the pan. Serve warm or at room temperature.

GARDEN FOCACCIA

Steps:

• Combine 1 1/2 cups flour with 1 cup room-temperature water and 1/4 teaspoon yeast in a medium bowl. Stir to make a shaggy dough, making sure there are no dry pockets of flour or yeast. Cover with plastic wrap and let rise at room temperature until there are large air bubbles on the surface and the dough has risen, about 4 hours.
• Combine 3/4 cup warm water with 3 tablespoons olive oil and the honey in a liquid measuring cup; stir to dissolve the honey. Combine the remaining 2 1/2 cups flour, 2 teaspoons yeast and the kosher salt in a large bowl; stir to combine and make a well in the center. Pour the honey mixture into the well. Add the risen dough mixture and stir until combined. It will be very stretchy, but continue stirring until a shaggy dough forms, making sure there are no dry pockets of flour or yeast. Cover with plastic wrap and let rise at room temperature until more than doubled in size and there are air bubbles on the surface, 1 to 2 hours.
• Coat a rimmed baking sheet with cooking spray, then pour 3 tablespoons olive oil in the middle. Oil your hands, then run your hands down the inside of the bowl and remove the dough (it will deflate). Transfer the dough to the baking sheet and turn to coat in the oil. Shape the dough into a 12-inch-long oval, gently tucking the edges under if the dough spreads too much. Cover with plastic wrap and let rise at room temperature until doubled in size and there are air bubbles on the surface, 30 minutes to 1 hour.
• Preheat the oven to 425˚ F. Uncover the dough, then press with your fingertips to create dimples in the surface. Top with vegetables and herbs in a garden pattern.
• Drizzle the dough and vegetables with the remaining 1 tablespoon olive oil and gently rub it into the vegetables, pressing them into the dough. Sprinkle with flaky salt. Bake until the bottom of the focaccia has browned, the top is golden and the vegetables are tender, 25 to 30 minutes. Let cool at least 15 minutes on the baking sheet.

EASY ITALIAN VEGETABLE FOCACCIA SANDWICH

Steps:

• Sprinkle bottom half of focaccia with 1 cup of the cheese. Spread vegetables over cheese. Sprinkle with remaining cheese.
• Top with top of bread. Cut into wedges.

VEGETABLE FOCACCIA

Steps:

• In a large bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. Cover and let rest for 15 minutes. Meanwhile, in a bowl, combine the tomatoes, mushrooms, green pepper, olives, onion, oil, vinegar and seasonings., Coat a 15x10x1-in. baking pan with cooking spray; sprinkle with cornmeal. Press dough into pan. Prick dough generously with a fork. , Bake at 475° for 5 minutes or until lightly browned. Cover with vegetable mixture. Bake 8-10 minutes longer or until edges of crust are golden brown.

FOCACCIA WITH VEGETABLES AND PARMIGIANO REGGIANO

Steps:

• Preheat broiler and cover broiler pan with aluminum foil.
• Whisk oil and vinegar. Crush garlic and add.
• Wash eggplant and cut into rounds 1/4 inch thick. Wash pepper, then trim, seed and cut into strips 1/2 inch wide. Wash and trim zucchini, and slice 1/4 inch thick. Mix ingredients in oil and vinegar mixture.
• Arrange vegetables on broiler pan and broil close to the heat until browned. Turn and brown on other side.
• Meanwhile, finely chop red onion, grate cheese, wash and dry arugula, and wash and cut tomato into small chunks. If focaccia is very thick, slice off some of the bread horizontally.
• When vegetables are done, season with pepper and arrange on top of focaccia. Sprinkle with onion, then with cheese; put under the broiler for two minutes or so to melt cheese. Remove and tuck arugula into vegetables, and sprinkle with tomato.